One of the staples for dinner was Navy Bean Soup. With 9 kids, I mean 9 hungry kids and two adults to feed, Navy Bean Soup was seen a lot at our house. Being the eighth kid, it was always good. Mom would serve it with her freshly baked bread and fresh butter. One of my chores as a child was to shake a quart jar of heavy cream until it formed into butter. My arms felt like they would fall off, but I learned to not complain. Just do it. I still love these beans. If we started to tire of the bean soup, Mom would convert them to Chili Beans and serve that up with corned bread. I remember having white rice served with our beans here and there also.
- 1 (16 ounce) package dried navy beans
- 7 cups water
- 1 ham bone
- 2 cups diced ham
- 1/2 cup minced onion
- 1/2 teaspoon salt
- 1 pinch ground black pepper
- 1 bay leaf
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- Place rinsed beans into a large stock pot. Add water and bring to a boil. Boil gently for 2 minutes; remove from heat, cover and let stand for 1 hour.
- Add ham bone, cubed ham, onion, salt, pepper and bay leaves. Bring to a boil; reduce heat, cover and simmer for 1 hour and 15 minutes or until beans are soft. Occasionally skim service of soup while it is cooking.
- Add carrots and celery, cook until tender. Remove ham bone, scrape any meat from bone and place back into soup and serve.